Rad Rainbow Raw Pad Thai Salad

Rad Rainbow Raw Pad Thai Salad
Happiness and energy in a bowl. It’s fresh, crisp, and vibrant. This has plant-based proteins throughout and a creamy and indulgent almond butter dressing.
Serves: 2
  • For the Salad
  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • ¾ cup frozen edamame, thawed (or try tofu)
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds
  • For the Dressing
  • 1 garlic clove
  • ¼ cup raw almond butter (or try peanut butter)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2½ teaspoons pure maple syrup (or other sweetener)
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
  2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand).
  3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy


Speak Your Mind


Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RecipesToTry.ca©2012 Website by Techurs.com